CHOCOLATE CARAMEL CANDY
A wonderful Thanksgiving or Christmas treat! Originally submitted to ThanksgivingRecipe.com.
Provided by Stephanie Phillips
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Yield 96
Number Of Ingredients 15
Steps:
- Lightly grease one 13 x 9 inch pan.
- To Make Base: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan. Cook, stirring constantly, over low heat until melted and smooth. Spread into the bottom of the prepared pan. Refrigerate until set.
- To Make Filling: In a heavy saucepan melt the butter over medium-high heat. Stir in sugar and evaporated milk. Bring mixture to a boil and stir for 5 minutes. Remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter, and the vanilla. Add the peanuts, and spread over the base layer. Refrigerate until set.
- To Make Caramel Layer: Combine the caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the top of the filling and refrigerate until smooth.
- To Make Frosting Layer: In another saucepan combine 1 cup milk chocolate chips, 1/4 butterscotch chips and 1/4 cup peanut butter, and stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in the refrigerator.
Nutrition Facts : Calories 84.1 calories, Carbohydrate 10.3 g, Cholesterol 3.4 mg, Fat 4.5 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 1.8 g, Sodium 44.4 mg, Sugar 8.4 g
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